Mango Chicken Salad With Couscous

• 1/4 cup Moroccan couscous
• 1 1/2 tablespoons finely chopped green bell pepper
• 1 1/2 tablespoons finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/2 cup fresh lemon juice
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon canola oil
• 4 boneless, skinless chicken breasts (3 ounces each)
• 1/3 cup fresh lime juice
• 1/4 cup Japanese rice vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 teaspoons reduced-sodium soy sauce
• 1/2 head romaine
• 1/2 head frisee
• 1/2 head hydro Bibb lettuce
• 1 cup arugula
• 1/2 mango, thinly sliced

1. In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
2. Refrigerate until couscous is tender, about 2 hours.
3. In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
4. Cool chicken; cut into 1/2-inch dice.
5. In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
6. Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

couscous, green bell pepper, red bell pepper, red onion, lemon juice, extravirgin olive oil, canola oil, chicken breasts, lime juice, japanese rice vinegar, wholegrain mustard, honey, soy sauce, head romaine, head frisuee, arugula, mango

Taken from www.epicurious.com/recipes/food/views/mango-chicken-salad-with-couscous-51166000 (may not work)